While beef is cooking, beat one egg in a large bowl, then add and blend in half of the cottage cheese container and half of the shredded cheese. Set bowl aside.

Once beef is brown, drain off excess grease and return to pan. Add seasoning mix, water as directed on seasoning packet and the full jar of salsa. Continue to cook until seasoning is well incorporated. Add drained corn and rinsed beans to the skillet. Continue to simmer until all elements are hot.

Prepare a baking dish with nonstick spray or butter and heat oven to 350 degrees. Place a thin layer of the meat and vegetable mixture on the bottom of the dish, then add a layer of taco shells, trimming the shells if needed (it’s OK if they overlap), top the shell layer with a layer of cheese mixture, then repeat the layers, starting again with the meat and vegetable mixture. Continue creating layers as thick or as thin as you’d like, topping with the remaining shredded cheese. Bake approximately 15 minutes, or until hot and bubbly.

Allow lasagna to firm up before cutting. Serve with a side of fruit and family’s sweet dessert of choice.

Note: The Ortega products 25 percent off sale may result in final prices varying slightly from store to store.